Great Green Gobs of Guacamole - Avocado Soup with Shrimp

Have you ever had left over guacamole?  OK, I don't ever have any left over either.  But for the sake of argument, let's just say, hypothetically, that you did.  Wanna know something delicious you can make with left over guac?

A delectable cold Avocado soup which is even better when swirled with Creme Fraiche, dotted with Shrimp and sprinkled with Chives.  Sounds pretty good doesn't it?  Yeah, I thought so too, so I actually had to make a 2nd a batch of Guacamole just so I could make this quick and simple soup.  (Cause the other full batch didn't survive)  Honestly, it worked out better, since I dropped the Tabasco and Cumin from this second batch. 

Chilled Avocado Soup

1 cup Guacamole (about 1/2 batch, minus the Cumin and Tabasco)
1 1/4 cup Buttermilk
4 oz Ice Water
8 oz Clam Juice
1 TB Lime Juice
Salt and Pepper to taste
Creme Fraiche
Sauteed Shrimp
Chives

Simply place the Guacamole, Buttermilk, Ice Water, Clam Juice and Lime Juice in the blender.

Puree until smooth.

Pour into bowls and swirl with Creme Fraiche, then place sauteed Shrimp on top.

Sprinkle with Chives if desired.

Mangia!!
~~

Wordless Wednesday - Shrimp Étouffée

(Click Pic)

Mangia!!
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Holy Guacamole!

I think that I shall never see,
A poem lovely as Guacamole.

This recipe really doesn't need an introduction or an anecdote.  It's Guacamole baby!  The most delicious concoction ever invented.  Thanks be to the Aztecs for this one.

Guacamole

1/2 bunch of Cilantro (leaves only)
3/4 tsp Cumin seeds
2 cloves Garlic
3 Green Onions, white and light green parts
1 Serrano Chile, seeded (but I leave the membranes in for more heat)
1/2 tsp Salt
2 medium Haas Avocados
2-3 Key Limes
a few grinds of Black Pepper
a couple Shots of Chipotle Tobasco
Lots and lots of Tortilla chips.... Or a spoon

Place the Cilantro, Cumin, Garlic, Onion, Chili and salt in your Molcajete.

Grind everything into a paste.

Add the Avocado...

Add the juice of 2 of the Key Limes. (to keep the avocado from turning black)

Smash everything together.  (I like mine a little on the chunky side)

Season with Black Pepper and taste.

Add the juice of a 3rd Key Lime, if necessary.

Hit it with a couple shots of Chipotle Tobasco and mix again.

Enjoy with Tortilla chips....  or a spoon.  :)

Evidently, I did a fairly decent job when I seasoned the Molcajete, cause there was absolutely no grit or sand in the mix.  ;)

¡¡Come!!
~~

Hot Vocado - Crab Stuffed Avocado

Oh avocado, thou art unctuously delicious and nutritious.

Surprisingly good for you, regardless of the 30 grams of fat contained within the bumpy dark skin, the avocado is a wonder fruit.  This is due to the fact that they are so high in Oleic acid which not only increases your HDL cholesterol, but lowers your less than savory LDL levels as well.  This mono-unsaturated fat can also help to regulate triglycerides (that's free fat in the blood) and can assist in controlling diabetes. 

All this and over 25% more potassium than that yellowest of tropical herbs, the banana.  And, as if that wasn't enough, the blessed avocado is high in fiber and multiple B vitamins like Folate and Pyridoxine.  If you are normally a "meat and potatoes" kind of person, then Pyridoxine is your friend for it is used by your body to break down proteins, not to mention boosting your immune system and fostering proper nerve function.

But enough about the nutritional wonder that is the avocado.  It all boils down the the fact that you should eat them because they are tasty.  Not just as the main ingredient to guacamole or "California Cuisine".  Try it on your morning bagel instead of butter or cream cheese schmear.   Trust me, Lox with Avocado is a revelation.

You can even bake them... I know it sounds little strange at first, as most avocado applications are of the raw variety, but it's shockingly scrumptious.  Of course anything that contains Béchamel, Chipotle and Crab, can't possibly be ALL bad... Right?

Hot Vocado

Printable Recipe
1 TB (16g) Unsalted Butter
2 TB (16g) AP Flour
Pinch of Cayenne
3/4 cup (200ml) Whole Milk
1 tsp Parmigiano-Reggiano, grated
1 tsp Tomato Paste
1/2 tsp Chipotle Tobasco
7 oz (198 g) Canned or Frozen Crab Meat
2 large Haas Avocados

Melt Butter in a small sauce pan and preheat the oven to 325 degrees.

Mix Flour with a pinch of Cayenne pepper.

When Butter is melted and foaming subsides, add the Flour/Cayenne mixture and whisk until bubbly, making a roux.

Whisk warm Milk into the roux and continue cooking until the mixture (now a Béchamel) becomes thick.

Remove the Béchamel from the flame and add Parmigiano-Reggiano, Tomato Paste, and Chipotle Tobasco; whisking to combine.

Fold in the Crab meat.

Slice the Avocados in half and remove the pit.

Scoop out a little bit of the flesh to make the depression a little bigger. (A little sustenance for the cook, cause this is hard work)  ;)

Spoon the crab mixture into the avocado.

Place in an oven proof bowl.

Bake until the top begins to brown slightly, about 20 minutes.

Remove from the oven and enjoy!

Mangia!!
~~